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Gordon Ramsay's Three Star Chef [Anglais] [Relié]

Gordon Ramsay


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Amazon.com: 4.3 étoiles sur 5  20 commentaires
33 internautes sur 33 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 This is an eye opener for all home cooks. 10 octobre 2008
Par Felino Jason Vasquez - Publié sur Amazon.com
Format:Relié
As a home cook, things were simple and fulfilling.

I opted to purchase this book to see what makes a 3 star Michelin service. I was pleasantly surprised that Gordon Ramsay had the same (relatively) approach. Simple, fantastic food. This book opened my eyes to making simple dishes into what he has made fantastic food.

I do have this warning: THIS IS NOT FOR THE NOVICE COOK.

However, for the conditioned chef/cook, this has really openened my eyes, nose, and tongue for the intricacies that make a Michelin 3 star chef. Be prepared to prep chicken, veal, fish, stock the night before, however you will not only understand why sous chefs report at 7am the day of service, but you will benefit from the taste that all of that effort takes.

AGAIN NOT FOR THE NEW COOK.

There are only a few instances where a genious will let us glance into his notebook, and this is it. So for you cook's who want to expand your repetoire, GET THIS BOOK! Even if you don't like the recipes, you'll undoubtedly get ideas to make your home cooking miles from what it is now.

5 Stars on Amazon, a definite 3 stars for Michelin.

Happy Cooking.
FJV
27 internautes sur 29 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Half cookbook, half shrine 29 décembre 2008
Par David Mack - Publié sur Amazon.com
Format:Relié
Where to begin?

This book is truly a coffeetable book; at over 13 inches in height, it won't fit on any of my book shelves (and I own Peterson's "Cooking", which does.)

Literally the first half of the book (128 out of 256 pages) consists of photographs of food, photographs of Gordon Ramsay, photographs of Gordon Ramsay touching food and quotes by and about Gordon Ramsay. Well, the book *is* named "Three Star Chef", not "Three Star Food".

The second half of the book consists of 50 recipes: 16 appetizers, 17 entrees and 17 desserts, followed by a section called "Basics" which describes the procedures for making assorted stocks, sauces, purees, etc.

Another reviewer of this book asserted that it is not for the novice cook. This is something of an understatement. Let me give you a sense of what is involved in the production of what I consider one of the most approachable of the entrees, the roasted filet of beef with a truffle and root vegetable infusion:

This dish is composed from five elements: braised shank of beef, a clarified stock (made from the beef shank), vegetable garnish, beef filet, and a truffle and root vegetable infusion. The braising of the beef shank takes several hours, after which the meat is shredded and flattened into very thin wafers which are refrigerated overnight. The stock from the braise is then reduced and clarified. The vegetable garnish is simply blanched. The beef filet is pan-seared then oven-roasted. The truffle and root vegetable infusion is created by simmering the vegetables in the clarified stock and straining. The braised beef wafer (warmed to room temperature), the vegetable garnish, the beef filet and the infusion are then plated and served.

None of the ingredients in the dish are particularly hard to find if you live in or near a decent-sized city (or are willing to mail-order truffles.) None of the techniques described would strain the abilities of the experienced home cook. The directions provided are clear and unambiguous (there are exceptions in other recipes: tomato petals are what, precisely?) The recipes have been sized for a small group (4-6 servings in this example.) I think the dish described here is still a bit daunting unless you happen to have a sous chef or two hanging around.

This motif, the assembly of several complex elements into a highly refined dish, permeates every recipe in the book, making the appetizers and the desserts even more daunting than the entrees for the solo cook. The idea of such a cook attempting to make an appetizer, an entree and a dessert from this book for the same meal strains the imagination. If you are capable of accomplishing that, even spread over a couple of days, then I salute you.

The four-star rating resulted from the deduction of two stars for all of the fluff at the front of the book and the return of a star for the "Basics" section.

If you're looking for a cookbook of simple recipes, this is not the book for you. If you're interested in finding out how one of the world's best chefs designs a dish, it might be.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Gorgeous book, delicious photo's & food 20 mars 2009
Par Shana - Publié sur Amazon.com
Format:Relié
What an absolutely gorgeous book. This book is a large coffee table style cookbook 13 inches tall (or more). This book has a ton of photos of each 50 recipes: 16 appetizers, 17 entrees and 17 desserts, followed by a section called "Basics" which describes the procedures for making assorted stocks, sauces, purees, etc. A few of the recipes included are: Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust, Ginger Mousse, Raspberry Compote and a Bitter Chocolate Cylinder with Coffee Granite. My personal favorite is the Raspberry Compote recipe. It's very simple and very delicious, but it looks fabulous when served as Gordan suggests.

Some of the ingredients might be hard to get if you do live in a rural area with no specialty food stores. I've made a few of the recipes and if I don't have an ingredient Chef Ramsey calls for I just improvise.

These really are not recipes for a cooking novice. Though, if you are a confident & experienced home cook, you could pull off many of these recipes if you have lots of time. Gordon does breakdown each recipe simpler than any other cookbook of this class.

This book also includes Gordon's cooking tips, life experiences and how he has earned his 3 star Michelin rating. This also makes a great cooking reference for those foodies who like Chef Ramsay's style and they want to learn as much as they can.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 What is a 3-Star Chef? 8 juin 2010
Par litlmike - Publié sur Amazon.com
Format:Relié
If you are not already familiar with the term 3-Star Chef, then this book is not for you. If you are looking for a typical cook book, this book is not for you. If you just cook on occasion, and are looking for some new recipes, this book is not for you. Gordon Ramsay, and many other Chefs, have plenty of other books for those people.

However; if you are a challenge seeker, AND you love to cook, AND you love to spend hours in the kitchen perfecting one single dish, then this book IS for you. Or, if you just admire what the best-of-the-best are able to do in the kitchen, then this book is for you.

This is book is not for everyone. However; it is perfect for some, because most cooking books just provide the most basic recipes. This is the closest thing that you can get to working in a world class kitchen.

What this book contain:
1) Lots of wonderful tasting dishes by one of today's best chefs.
2) High Resolution Photos of each dish, so that you know how the finished product should look.
3) Fairly detailed descriptions of all the steps required to complete each dish.
4) Very complex dishes to create. Most single dishes will take several hours, if not days, to complete.

What this book does NOT contains:
1) Quick and easy recipes for the novice cook
2) Calorie counts and macro-nutrient breakdowns
3) Ingredient lists that are available in the typical grocery store: i.e., most stores don't carry truffle oil
4) Hundreds of recipes

What I wish the book contained:
1) Video demonstrations of the recipes. After following Ramsay, for a while, I find that his video demonstrations are better than his books.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Love it!! 19 mars 2009
Par Vic - Publié sur Amazon.com
Format:Relié
I really love this book! I saw it in the bookstore for more then $60 and got at amazon voor little over $40!
Its a beautiful book just to go trough and look at the pictures, or find something facy to make for dinner. So far I have just used parts of recipes to cook and I can't wait to try a full 3 course meal!!
The recipes are indeed, not for a starter cook, but you can give your own twist to the sometimes, pretty complicated recipes and ingredients.
The book is standing on my sofa table and it looks gorgeous!!
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